Creme Anglaise

Creme Anglaise

div dir="ltr" style="text-align: left;"span style="font-family: inherit;"span style="font-size: small;"This is definitelyspan style="font-size: small;" Timmy's favorite sauce for any dessertspan style="font-size: small;". I said I was making it to go with my ba href="http://basil-albi.blogspot.com/2011/10/pear-galette-with-creme-anglaise.html"pear galette/a/b/span and he got super happy. He describes it as a melted ice creaspan style="font-size: small;"m and he's completely right.span style="font-size: small;" Making the sauce is super easyspan style="font-size: small;", span style="font-size: small;"you just need span style="font-size: small;"tspan style="font-size: small;"o make sure that you don't overcook the final cuspan style="font-size: small;"starspan style="font-size: small;"d. The great thing is that this is tspan style="font-size: small;"he base for span style="font-size: small;"manspan style="font-size: small;"y things like ice creamsspan style="font-size: small;" or advanced span style="font-size: small;"creams like creme anglaisespan style="font-size: small;"-style buttercreamspan style="font-size: small;". /span/span/span/span/span/span/span/span/span/span/span/span/span/span/span/span/span/spanbr /span style="font-family: inherit;"br //spanbr /div class="separator" style="clear: both; text-align: center;"a href="http://4.bp.blogspot.com/-fmz5Wrv2D0/UKrkjAVusBI/AAAAAAAABGM/bzuWl8nqFIU/s1600/DSCN8043.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="400" src="http://4.bp.blogspot.com/-fmz5Wrv2D0/UKrkjAVusBI/AAAAAAAABGM/bzuWl8nqFIU/s400/DSCN8043.JPG" width="355" //a/divspan style="font-family: inherit;"br //spanbspan style="font-family: inherit;"span style="font-size: small;"Creme Anglaise/span/span/bbr /span style="font-family: inherit;"span style="font-size: small;"Recipe from Advanced Baking and Pastry/span/spanbr /span style="font-family: inherit;"br //spanspan style="font-family: inherit;"span style="font-size: small;"243 g milk/span/spanbr /span style="font-family: inherit;"span style="font-size: small;"243 g heavy whipping cream/span/spanbr /span style="font-family: inherit;"span style="font-size: small;"97 g sugar, divided /span/spanbr /span style="font-family: inherit;"span style="font-size: small;"97 g egg yolks/span/spanbr /span style="font-family: inherit;"span style="font-size: small;"1/2 teaspoon vanilla/span/spanbr /span style="font-family: inherit;"span style="font-size: small;"br //span/spanbr /ul style="text-align: left;"lispan style="font-family: inherit;"span style="font-size: small;"To a pot, add the milk, heavy whipping cream and half the sugar. Bring to a boil./span/span/lilispan style="font-family: inherit;"span style="font-size: small;"In a bowl, add the egg yolks and right before the liquids in the pot come to a boil add the rest of the sugar to the egg yolks and whisk until combined. You want to do this so that the sugar doesn't cook the egg yolks./span/span/lilispan style="font-family: inherit;"span style="font-size: small;"Temper the liquids into the egg yolk mixture and return everything back into the pot. Cook the custard until it thickens and has reached 160-180 degrees./span/span/lilispan style="font-family: inherit;"span style="font-size: small;"Strain the mixture into a bowl over an ice water bath and stir until cooled and add in the vanilla./span/span/lilispan style="font-family: inherit;"span style="font-size: small;"Cover and refrigerate until ready to use./span/span/li/ulbr /br /span style="font-size: large;"span style="font-family: inherit;"Ashley/span/span/div

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